In my catechism classes in Philippine grade school, I often heard the phrase, “Feed my lamb, feed my sheep.” I really never knew the difference between lamb and sheep, and it wasn’t any help that we didn’t have either in the Philippines, or at least where I grew up. There were goats in our neighborhood, but not sheep.
Lamb, which I now know to be young sheep, has become a favorite of mine when ordering from the menu of restaurants I frequent. I just love the aroma, flavor, the juiciness and consistency of the meat — be it boiled or broiled. If I weren’t watching my calories, the fattier the meat, the better.
1 lb leg lamb steak, cut into 2-inch cubes
1 medium yellow onion, quartered
2 cloves garlic, peeled and crushed
2 cups fat-free chicken broth
2 tbsp whole wheat flour
1 tbsp butter
2 tbsp olive oil
2 tsp curry powder
1/2 tsp ground cumin
1/3 cup Spanish Manzanilla olives with pimentos
Salt to taste
In a large wok or frying pan, heat 1 tbsp olive oil over medium heat
Add the lamb to brown on all sides, turning a few times
Add the garlic and onion and cook for about 1 minute
Add the flour, curry, butter, the rest of the olive oil and cumin, stirring the mixture for 2-3 minutes
Pour the broth and bring to boil over high heat
Reduce heat and simmer until the desired tenderness of the lamb.
Add the olives
Add salt to taste
Serve with steamed white or brown rice
(Makes 4 servings)